Pasta Primavera Contest Entry

I haven't had a whole lot of free time lately. It happens sometimes. But I did manage to carve out just enough to make pasta primavera for the Pioneer Woman contest.

There are a lot of fresh vegetables in this recipe, which means a lot of chopping. But once all the prep work is done, it is really a quick meal to make. Click here for a link to the recipe. I will definitely be making this one again. When I started making it, my biggest help in the kitchen, Jeffrey Stites, wasn't home and the boy had no interest in helping out this time, probably because there are mushrooms and zucchini in the recipe.

But I made pretty quick work of it and in no time, I had this... I think my minced garlic got buried under there somewhere.                                                    
Of course, you need to get the pasta going and then start cooking the veggies. I grated cheese while veggies were cooking and when everything was done, I just threw it all together. I had a really good idea of how I wanted it to look but here's this little problem of my lack of hand-eye coordination. (That's why I like photography-all my hands have to do is hold the camera and push the buttons). So it didn't look quite like I wanted it to. I was happy with the end result though, and I took lots of pictures and posted one to the website as my contest entry. This one isn't the one I entered, but I don't think it's too bad :-) The best part of the experience is that since my mother and father-in-law were down for the week, the primavera was enjoyed for dinner (twice). Which is, after all, the real reason I cook anyway.

                                                                                                                     

My first Chuckwagon Sandwich

The Stites family has the best vacations. Sometimes we plan things ahead of time, but usually we head off with a vague notion of what we want to do and the only certain thing is our hotel reservation. We headed off to Boone for Mother's Day weekend and it was one of those trips that combined a little planning and a lot of stumbling upon cool stuff.

We planned to go to Grandfather Mountain, and we wanted to go gem mining (we ended up at Gem Mountain). We also wanted to do a quick tour of Appalachian State University. But we didn't have specific plans for where or when. We headed out on a Friday morning and it didn't take long before we were singing and laughing in the car. Well, two of us were singing and we were all laughing. John does not sing. At all. 

We made a quick pit stop near Aberdeen at a really gross convenience store/gas station that had surprisingly good-looking fried catfish at 10:30 a.m. I passed on that and stuck with just a pack of gum. We ate dinner that night at Black Cat Burrito, a truly stupendous eatery in Boone, which reminds us lots of one of favorite Wilmington places -- Flaming Amy's Burrito Barn. We took a quick drive through campus (it was raining, so no walking tour) and checked in at the hotel. It's a cute place right off the highway called Smoketree Lodge. The decor is stuck in the 80s and no one working there is over about 23, but it's clean and the staff is friendly and sweet. We love it. 

Saturday morning the incredibly smart Jeffrey (of Pooh Sticks fame) pointed out that we were actually very close to Tennessee. Since the boy had never been to Tennessee, we decided to take a quick trip across the border. And why not look for a geocache while we were there, right? We were actually the first to find a new cache in Roan Mountain State Park. This park is beautiful. There are dense woods with a thick tree canopy, a stream that runs miles through the park (lined with cuteness that morning since there was a kids' trout fishing tourney going on), cabins for rent, a steep ride up to the old Miller Farmstead with a gorgeous mountain view and much more. 

After our park visit, we headed back into NC and looked for a place to grab some lunch. Now, keep in mind we were pretty much out in the middle of nowhere. This is Appalachia country -- not doing so well economically and fairly off the beaten path. We were almost ready to give up and stop at a Hardee's when we decided to take the Business route of the highway in Spruce Pine. As soon as we made the turnoff and rounded a curve we saw a place called "50s Diner." It was a pretty nondescript restaurant, just brick with big glass windows. It could have been a Burger King in its former life. The menu has all the diner favorites -- burgers, chili cheese fries and milkshakes. 

And chuckwagon sandwiches. I had never heard of them, but Jeffrey said that the eastern Tennessee/western North Carolina area is known for these sandwiches.
If you don't know about them, basically it is a breaded burger patty deep fried and put on a bun. Of course we all had to order one. Jeffrey and I got ours with lettuce and tomato. The patty was much moister and more tender than I expected, and the tomato clearly came from a local farmer because it was the reddest, juiciest tomato I have had in a while. It was delicious. It was one of those sandwiches that makes your arteries cringe, but it was delicious. 

The moral of the story is this: don't be afraid to try new things at new places. When you travel, leave the chain restaurants behind and look for the local mom and pop places. Sure you might not know what you're getting into, but you never know what gems you can find.  

Pioneer Woman Blog Photo Contest

I am going to enter this contest. I thought about doing this today, but I am not feeling my best, so I think I will do it another day. I bought a plate to use in my picture, and I have already planned out what I want the picture to look like.

The contest is simple. Make Ree Drummond's, aka The Pioneer Woman, Pasta Primavera recipe, take a picture and upload it. On the contest site, she also offers really good photography tips that contestants are encouraged to use.

When I started my food blog, I thought it would be all about the writing for me. I loved writing columns when I worked as a newspaper reporter and what is a blog but an electronic column? And I really enjoy cooking and trying new restaurants, so I thought a food blog would be perfect. I knew I would be taking pictures, but I didn't realize how much I would enjoy that part of it. I love styling the food and trying different angles to get just the right shot. John is even into it, and I've already used one of his pictures on the blog (the veggies picture in the Stir-fry post).

I think that so far, I'm doing a pretty good job illustrating my blog. I am not fishing for a compliment, and I have no idea whether my pictures are technically good or even if anyone likes them. But this is a rare thing for me -- what I am doing with my blog makes me happy and that's enough. There is no pressure to please an editor or an audience. I mean, I really hope people like reading my blog. And I hope I get a huge following. But if I don't, I'm ok with that. I can't paint or sew or do anything very artistic in that sense. But I can write and take pictures. It's an incredible feeling when you know what you are writing connects with readers. I loved hearing reactions to columns I wrote for the newspaper. But this is more me, and as my own editor, I think I am doing a good job doing what I set out to do.

So if you like cooking and taking pictures, check out this contest. You could win a really good camera. And please feel free to share your feedback on my blog posts and...keep reading! Thanks :-)

Stir-fry: a working parent's best friend

Sometimes we just don't have a lot of time to cook. We had one of those days recently. Jeff was working a bit later than usual and John had to be at the school by 6:30 to help out in the concession stand.

I knew we were having stir-fry, so I wasn't worried. Stir-fry is so versatile -- you can use chicken, beef, pork or seafood. You could even make an all-veggie version (but why would you?).

I used "a working parent's best friend" in the title instead of "a working Mom's best friend" because in this house, Jeffrey is always the stir-fry cook. Except for the other night. I had bought beef already cut into strips, an absolute time saver, thank you very much grocery store butcher. I got the rice going and turned my attention to the veggies.

It was very simple. I had a red bell pepper, an orange bell pepper and half an onion. I cut the peppers into strips and the onion into chunks. Just some salt and pepper for the beef, a little canola oil in a pre-heated electric wok and I was ready to cook. John wanted to help, so he took some of the pictures and then he added the soy sauce when everything was almost finished. All told, it took 26 minutes from start to finish.

I am trying to eat better, to use more fresh and fewer processed ingredients. I am trying to replace not-so-good-for-you foods with healthier choices. Instead of chips with sandwiches, we might have fruit or baked crackers and hummus, for example. This week I've been having yogurt with homemade granola (yep - I'll be writing about that soon too) for breakfast. So this meal is a no brainer.

It's fast, it's tasty and it is so easy to fill it with vegetables. I would have put broccoli or snow peas or something green in it too, but I didn't have time to stop at the store. I love pineapples in stir-fry too, but sadly, we didn't have any of those either. It's been a pretty busy week, so a full trip to the grocery store has just not happened. Instead, it's been one of those weeks when I stop and get a few things here and there.

So working parents and everyone who is busy -- if stir-fry is not already one of you go-to meals, I highly recommend making it. John loved it, and we made up a plate for Jeffrey to have when he got home. A few minutes to relax, and then we were out the door.

Best. Seafood. Ever

When my in-laws were down last weekend, they made an incredible seafood dinner.

We had boiled shrimp and steamed crab legs (which were on sale at Lowes Foods). They had rented an oceanfront condo for the weekend and the weather was lousy, so we spent a bit of time indoors. And if you're stuck inside, you might as well have an ocean view.

The condo had your basic menagerie of cast off cookery. But my father-in-law was not to be deterred. He found something small enough to fit inside the biggest pot there and presto -- instant steamer. They had thought ahead and cooked the shrimp before we went bowling, so it was ready when we got back. All we had to do was steam the crab legs, get the salad ready, slice the bread, get out the condiments, set the table (complete with bowls for shrimp peelings and crab shells) and eat. John and I tossed the bag salad and poured the dressing. It was tough, but we managed.

We sat down to quite a spread and immediately dug in. It was way better than something we would have been served in a restaurant. Nothing against the local establishments, but this food was so good. We had drawn butter for the crab, of course, but it really didn't even need it. The crab meat was delectable -- sweet and salty, flaky and light. This is one meal we will repeat...at least when the crab legs are on sale.

Pavlova (just a fancy name for meringues)

I didn't want a really heavy meal for Easter dinner. Fancy, yes, but not heavy. We planned on a beef roast and green bean casserole, but just simple parsley red potatoes and plain crusty bread to round out the meal. And for dessert, I made individual Pavlovas with a strawberry compote and whipped cream. 

I first learned of pavlova from the Barefoot Contessa. I absolutely love her show. She thinks along the same lines as I do in the kitchen. We don't mind spending some time on our meals to let the people we are cooking for know they're worth the effort. But we don't want to spend all day chained to the stove. That's where the pavlova comes in. 

It has everything I want in a dessert. It's sweet, but not a sugar bomb. It's a mixture of textures -- a crispy shell filled with gooey deliciousness. And strawberries and whipped cream top them off perfectly.

They look like something you'd get from a bakery, but they are not hard to make. I have to admit though, I have carpal tunnel in both my hands, and I have never been so pleased with my decision to get a Kitchen Aid Stand Mixer as I was when I made these. 

If you can use a mixer, stand or hand, you can make pavlovas. I think any berry combination would be good, and you don't have to make a
compote; fresh berries would work great on these too. As I usually do, I used a few recipes as guides, and I've managed to get it down in written form.

Pavlova:

• 8 large egg whites
• 2 cups superfine/castor sugar
• 1 teaspoon vanilla extract
• 2 teaspoons white vinegar
• 1 tablespoon cornstarch

Strawberry Compote:

• 2 pints fresh strawberries
• 4 tablespoons sugar
• 6 tablespoons water
• Juice of 2 lemon

For the Pavlova:

1. Preheat oven to 250 F.
2. Line two baking sheets with parchment paper and draw six evenly spaced, 4½-inch circles on each piece of paper (I used the top of a pint glass as a mold). Turn the parchment paper over.
3. Beat the egg whites until they hold soft peaks (using an electric whisk will make easy work of this).
4. While mixing, add the sugar, a little bit at a time, and beat vigorously until the meringue holds very stiff and shiny peaks and the sugar is completely dissolved.
5. Beat in the vanilla extract.
6. Drizzle the vinegar and cornstarch over the top of the meringue and gently fold in with a rubber spatula or spoon.
7. Use the spatula or a spoon to spread the meringue inside the circles on the parchment paper. (You can make the edges of the meringue slightly higher so there is a small indentation or well to hold the whipped cream and fruit - I didn't because I wanted the cream and fruit to run down the sides a little).
8. Bake for an hour to 75 minutes, or until the outside is dry and very light pink in color.
9. Turn off the oven and open the door slightly. Cool the meringue to completely in the oven. As it cools, it may start to crack slightly - this is normal.
10. Serve when cooled, or if making ahead, store in an airtight container in a cool place. 

For the Strawberry Compote:

1. Put the strawberries, sugar, water, and lemon juice in a medium pot over medium-high heat.
2. Bring to a boil, then lower the heat to reduce to a simmer and cook, stirring occasionally, until strawberries are soft (approximately five minutes).
3. Remove from heat and set aside. Cool completely and either serve with pavlovas or store in refrigerator until ready to serve. (Because I made this a day ahead of time, I put it in the microwave two minutes just to get the chill off before serving.)

The Best Recipe I Ever Got

This recipe is the best one anyone ever gave me. It's a recipe for cocktail meatballs. The meatballs are delicious, but I think it's the extra commentary that makes this recipe fabulous. My friend Chris gave it to me. He made these when we had a potluck meal a couple of times, and when I asked him how to make them, this is what I got. I laughed so hard I cried. 

1. Go to Wal-Mart.

2. In the frozen section you will find bags of pre-made meatballs. They are in 2lb/32oz bags. Put a bag in your cart. 

3. Go to the aisle that has barbeque sauce. Find a really large bottle of KC Masterpiece and put it in your cart.

4. In the same aisle you will find spicy brown mustard (1 cup), Honey (1 Cup) and Worcestershire Sauce (small bottle-enough for a few splashes). Put that stuff in your cart too.

5. Go to the checkout, pay for these items and leave Wal-Mart.

6. Go to ABC Store. (Lisa's note: In North Carolina, alcohol is sold at ABC Stores). Purchase a bottle of Jack Daniels. You can purchase anything else you want while you’re there but you only need the Jack Daniels for the Meatballs. May I suggest a nice bottle of Crown Royal?

7. Leave the ABC Store now … before you spend all of your money. Go home.

8. In the kitchen, you will find a pot in the lower cabinet to the left of the stove … wait a minute, that’s my kitchen. Ok well find your own pot in your own kitchen and put it on your own stove.

9. In the pot, add:

2 Cups of KC Masterpiece (set aside the remainder, you may add more later)

1 Cup of Honey (set aside the remainder, you may add more later)

1 Cup of Spicy Brown Mustard (put away the remainder)

1 Cup of Jack Daniels (drink the remainder)

A couple of splashes of Worcestershire Sauce (don’t drink the remainder)

Heat this mixture up for about 10 minutes. It will look funny at first, yellowish from the mustard but that’s ok, it scared me too at first. Keep on stirring and it will clear up. After about 10 minutes of heating add the frozen meatballs, bring to a boil. Once it boils, turn it down and simmer for about 45 minutes. It’s a good idea to taste test the sauce (not the meatballs) while it’s cooking, I sometimes add some more KC Masterpiece or Worcestershire Sauce or honey depending on thickness and taste. I don’t usually add more Jack Daniels because by the time I get to this point in the cooking process, there isn’t any left. If you have some left and want to add it, go right ahead; there are no rules here. Enjoy!!